CN112314818A - Preparation method of phyllanthus emblica and corn stigma compound beverage - Google Patents
Preparation method of phyllanthus emblica and corn stigma compound beverage Download PDFInfo
- Publication number
- CN112314818A CN112314818A CN202011185143.6A CN202011185143A CN112314818A CN 112314818 A CN112314818 A CN 112314818A CN 202011185143 A CN202011185143 A CN 202011185143A CN 112314818 A CN112314818 A CN 112314818A
- Authority
- CN
- China
- Prior art keywords
- corn stigma
- emblic leafflower
- leafflower fruit
- mulberry leaf
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000119298 Emblica officinalis Species 0.000 title claims abstract description 185
- 235000015489 Emblica officinalis Nutrition 0.000 title claims abstract description 185
- 240000008042 Zea mays Species 0.000 title claims abstract description 153
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 132
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 132
- 235000005822 corn Nutrition 0.000 title claims abstract description 132
- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 150000001875 compounds Chemical class 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 144
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 84
- 238000002156 mixing Methods 0.000 claims abstract description 40
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 32
- 239000009609 fructus phyllanthi Substances 0.000 claims abstract description 17
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 239000003765 sweetening agent Substances 0.000 claims abstract description 15
- 239000002131 composite material Substances 0.000 claims abstract description 14
- 239000000706 filtrate Substances 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 239000008395 clarifying agent Substances 0.000 claims abstract description 11
- 238000000926 separation method Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims description 42
- 240000000249 Morus alba Species 0.000 claims description 39
- 235000008708 Morus alba Nutrition 0.000 claims description 39
- 235000015203 fruit juice Nutrition 0.000 claims description 23
- 235000007244 Zea mays Nutrition 0.000 claims description 21
- 229940089639 cornsilk Drugs 0.000 claims description 20
- 239000001231 zea mays silk Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 19
- 229920001277 pectin Polymers 0.000 claims description 18
- 239000001814 pectin Substances 0.000 claims description 18
- 235000010987 pectin Nutrition 0.000 claims description 18
- 229960000292 pectin Drugs 0.000 claims description 18
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 16
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 16
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 16
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 229930091371 Fructose Natural products 0.000 claims description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 8
- 239000005715 Fructose Substances 0.000 claims description 8
- 238000009928 pasteurization Methods 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 229920001661 Chitosan Polymers 0.000 claims description 2
- 239000000440 bentonite Substances 0.000 claims description 2
- 229910000278 bentonite Inorganic materials 0.000 claims description 2
- 229940092782 bentonite Drugs 0.000 claims description 2
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 2
- 229940045110 chitosan Drugs 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 239000004575 stone Substances 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000002671 adjuvant Substances 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 18
- 210000004369 blood Anatomy 0.000 description 18
- 150000004676 glycans Chemical class 0.000 description 18
- 229920001282 polysaccharide Polymers 0.000 description 18
- 239000005017 polysaccharide Substances 0.000 description 18
- 235000021022 fresh fruits Nutrition 0.000 description 16
- 230000000694 effects Effects 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 239000000284 extract Substances 0.000 description 8
- 239000003814 drug Substances 0.000 description 7
- 230000036772 blood pressure Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 235000011869 dried fruits Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000004089 microcirculation Effects 0.000 description 3
- 230000027939 micturition Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 201000005569 Gout Diseases 0.000 description 2
- 206010019233 Headaches Diseases 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- HIMXGTXNXJYFGB-UHFFFAOYSA-N alloxan Chemical compound O=C1NC(=O)C(=O)C(=O)N1 HIMXGTXNXJYFGB-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 238000000338 in vitro Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 206010063659 Aversion Diseases 0.000 description 1
- 206010051625 Conjunctival hyperaemia Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010060710 Galactostasis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 230000010718 Oxidation Activity Effects 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010042674 Swelling Diseases 0.000 description 1
- 241001441724 Tetraodontidae Species 0.000 description 1
- 208000005946 Xerostomia Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000000274 adsorptive effect Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 208000001780 epistaxis Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 210000000106 sweat gland Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 210000003708 urethra Anatomy 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a phyllanthus emblica and corn stigma composite beverage, and relates to the technical field of foods. The preparation method of the phyllanthus emblica and corn stigma compound beverage comprises the following steps: (1) separating pulp and kernel of fresh fructus Phyllanthi, squeezing, and filtering to obtain residue and filtrate; extracting the filter residue and the fruit stones with water to obtain an extracting solution; mixing the extractive solution and the filtrate to obtain fructus Phyllanthi juice; (2) adding water into corn stigma and folium Mori, and extracting to obtain corn stigma-folium Mori extractive solution; (3) respectively adding clarifying agent into fructus Phyllanthi juice and stigma Maydis-folium Mori extractive solution, mixing, standing, and performing solid-liquid separation to obtain clarified fructus Phyllanthi juice and stigma Maydis-folium Mori extractive solution; (4) respectively concentrating the clarified phyllanthus emblica juice and the corn stigma-mulberry leaf extracting solution to obtain concentrated solutions; (5) mixing the concentrated solution with sweetener and adjuvants, homogenizing, sterilizing, and making into compound beverage.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of an emblic leafflower fruit and corn stigma compound beverage.
Background
At present, a compound functional beverage with light fruit aroma, which takes fresh emblic leafflower fruits, corn stigma and mulberry leaves as raw materials, does not exist. The prior phyllanthus emblica is mostly prepared into dry fruits and then is used for decocting and extracting juice, but the method can greatly reduce the fruity flavor of the fresh phyllanthus emblica and also reduce the content of the effective component phyllanthus emblica polysaccharide. Therefore, the fresh phyllanthus emblica is squeezed to obtain juice, the pomace and the kernels are subjected to hot water extraction and juice concentration, the whole fresh fruit is fully utilized, and the utilization rate of the fresh phyllanthus emblica is improved.
Disclosure of Invention
Based on the above, the invention aims to overcome the defects of the prior art and provide a preparation method of an emblic leafflower fruit and corn stigma compound beverage which can provide various nutrients, provide various vitamins, amino acids, polysaccharides, mineral substances and various physiologically active substances for a human body and has various effects of resisting gout, reducing blood sugar, reducing blood fat, reducing blood pressure, delaying senility and the like.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a preparation method of an emblic leafflower fruit and corn stigma compound beverage comprises the following steps:
(1) separating pulp and kernel of fresh fructus Phyllanthi; juicing fructus Phyllanthi, and filtering to obtain filter residue and filtrate; extracting the filter residue and the emblic leafflower fruit kernel by adding water to obtain an extracting solution; mixing the extractive solution and the filtrate to obtain fructus Phyllanthi juice;
(2) mixing stigma Maydis and folium Mori, and extracting with water to obtain stigma Maydis-folium Mori extractive solution;
(3) respectively adding clarifying agents into the emblic leafflower fruit juice prepared in the step (1) and the corn stigma-mulberry leaf extracting solution prepared in the step (2), uniformly mixing, standing, and performing solid-liquid separation to obtain clarified emblic leafflower fruit juice and corn stigma-mulberry leaf extracting solution;
(4) respectively concentrating the clarified emblic leafflower fruit juice liquid and the corn stigma-mulberry leaf extracting solution prepared in the step (3) to obtain an emblic leafflower fruit juice concentrated solution and a corn stigma-mulberry leaf concentrated solution;
(5) and (4) mixing the concentrated phyllanthus emblica juice solution and the concentrated corn stigma-mulberry leaf solution obtained in the step (4) with a sweetening agent and auxiliary materials, homogenizing, packaging and sterilizing to prepare the phyllanthus emblica and corn stigma compound beverage.
The emblic leafflower fruit is a wild fruit, is rich in various vitamins, is edible, and can promote the production of body fluid to quench thirst, moisten lung to reduce phlegm, treat cough and laryngalgia, relieve blowfish poisoning and the like. It is sour and astringent in taste and sweet in flavor for a long time, so it is called "Yuganzi". The emblic leafflower fruit is the famous name of emblic leafflower fruit, is commonly called the emblic leafflower fruit by folk, and is especially produced in the two regions, Yunnan, Fujian, Sichuan and the like.
Phyllanthus emblica is used as both medicine and food, and can be used as medicine and food. The Chinese pharmacopoeia contains dried mature fruit of emblic leafflower fruit of Phyllanthus emblica L. Clear heat and cool blood, promote digestion and invigorate stomach, promote the production of body fluid and relieve cough. Can be used for treating blood heat and blood stasis, dyspepsia, abdominal distention, cough, laryngalgia, and xerostomia. Cool in nature, sweet, sour and astringent in taste. It enters lung and stomach meridians. Harvesting from winter to spring fruit, removing impurities, and drying. The dosage is 3-9 g.
The research reports of emblic leafflower fruit polysaccharide in-vitro hypoglycemic and antioxidant activity research, emblic leafflower fruit extract influence on blood sugar of diabetic mice and the like, the emblic leafflower fruit polysaccharide can obviously improve insulin resistance, has obvious hypoglycemic effect on mice caused by alloxan, can effectively inhibit activity of alpha-amylase and alpha-glucosidase, and shows that the emblic leafflower fruit polysaccharide has an effect on the process from starch enzymolysis to glucose generation, delays or inhibits the generation of glucose and is beneficial to relieving postprandial blood sugar peak values. In addition, the emblic leafflower fruit polysaccharide is p.OH, O2 -And DPPH have certain cleaning effect, so that the oxidative stress of the diabetic can be relieved, and the diabetic complications can be effectively prevented.
The method takes the phyllanthus emblica raw material as the fresh fruit, adds a proper amount of water to squeeze juice, and then adds water to decoct and extract filter residue and fruit stones, is different from the traditional method of decoct and extract by using dry fruits, can fully utilize the whole fresh fruit, and can improve the utilization rate of the fresh phyllanthus emblica and effectively improve the extraction rate of phyllanthus emblica polysaccharide.
Stigma Maydis, which is stigma and stigma of Zea mays L. Most of the plants are produced all over the country. Collecting the ripe summer and autumn fruits, and removing impurities. Unprocessed or unprocessed after dried in the sun. The Yunnan herbal medicine: wide intestine and descending qi. It is used to treat female nodules of breast, galactostasis, red swelling and pain, aversion to cold, fever, headache and physical difficulty. Lingnan herbal medicine collection book: and pork decoction for diabetes. It is also indicated for dribbling urine with stone and intolerable pain, and it is often taken after decocted. Folk herbal compilation for common use: can lower blood pressure, induce diuresis and relieve swelling. It is indicated for nosebleed and metrorrhagia. In the Chiense on Sichuan Chinese herbs (Yan Zhi): clear blood heat and promote urination.
The corn stigma can be used as both medicine and food, and can be used as medicine and food. Corn silk is also called dragon silk, and has a wide range of prevention and health care purposes, so it is said that one corn silk can be called two-golden. The stigma Maydis contains crude fiber, crude protein, polysaccharide and crude fat. Researches show that the water extract of the corn stigma has the effects of resisting gout, reducing blood sugar and reducing blood fat.
The folium Mori is dried leaf of Morus alba L of Moraceae. Collected after blooming, removed of impurities and dried in the sun, is a wind-heat dispersing medicine which can be taken orally or applied externally. It is cold in nature, sweet and bitter in taste, has effects of dispelling pathogenic wind and heat, clearing lung-heat, moistening dryness, removing liver fire, and improving eyesight, and can be used for treating wind-heat type common cold, lung heat type cough, dizziness, headache, conjunctival congestion, and dim eyesight.
The mulberry leaf can be used as both medicine and food, and can be used as medicine and food. The mulberry leaves contain abundant amino acids, cellulose, vitamins, mineral substances and various physiological active substances, and have various health-care effects of reducing blood sugar, blood pressure and blood fat, delaying senility and the like.
According to the invention, based on the principle of homologous medicinal and edible raw materials and scientific compatibility, concentrated phyllanthus emblica juice is extracted on the basis of fresh phyllanthus emblica fruits, and then the corn stigma-mulberry leaf concentrated solution is added, so that the corn stigma has the effects of clearing away blood heat, reducing blood pressure and promoting urination, and can expel in-vivo toxin out of a body by accelerating urination and enhance the effect of promoting microcirculation; the mulberry leaves have the functions of dispelling wind and heat, clearing away the lung-heat, moistening dryness and regulating qi activity, and can discharge toxins in the body out of the body through sweat, thereby further enhancing the function of promoting microcirculation. The emblic leafflower fruit, the corn stigma and the mulberry leaf are combined, and the effects of clearing heat, promoting diuresis, reducing blood sugar, reducing blood fat and reducing blood pressure can be achieved by promoting the microcirculation function of blood vessels, urethra and sweat glands, so that the beverage is particularly suitable for sub-health people with three high levels as a daily healthy beverage for body building and health.
Preferably, in the step (1), when the emblic leafflower fruit is juiced, the mass ratio of the emblic leafflower fruit pulp to the water is as follows: emblic leafflower fruit flesh: water 1: 1-3; when the filter residue and the emblic leafflower fruit kernel are extracted by adding water, the mass ratio of the filter residue, the fruit kernel and the water is as follows: filtering residues and kernels: water 1: 8-12, and the extraction time is 1-2 h.
Preferably, in the step (2), the weight ratio of the corn silk to the mulberry leaf is: corn silk: and (3) mulberry leaf is 64-82: 18 to 36; the extraction times are two; in the first extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 10-25; during the second extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 6 to 12.
Mixing the two extractive solutions, adding adsorptive colloid for clarification, fine filtering, and removing precipitate to obtain stigma Maydis-folium Mori extractive solution.
Preferably, in the step (3), the clarifying agent is a compound of bentonite, sodium alginate, chitosan, xanthan gum and pectin.
Preferably, in the step (4), the clarified phyllanthus emblica juice is concentrated by using a microwave vacuum biological drying device; wherein the vacuum degree is-0.1 to-0.04 Kpa, the microwave power is 1.0 to 1.6KW, the concentration temperature is 60 to 70 ℃, and the concentration time is 1 to 2 hours.
The microwave vacuum biological drying equipment is adopted for concentration, so that the effective components and flavor characteristics in the phyllanthus emblica juice are greatly retained.
Preferably, in the step (4), the clarified corn stigma-mulberry leaf extracting solution is subjected to reduced pressure concentration, the vacuum degree is-0.06-0.04 Mpa, and the concentration time is 1.5-2.5 h.
When the clear corn stigma-mulberry leaf extracting solution is subjected to reduced pressure concentration, stirring is not required in the concentration process, and partial substances are prevented from being coked.
Preferably, in the step (5), a pasteurization method is adopted, wherein the pasteurization temperature is 60-80 ℃, and the pasteurization time is 20-60 min.
In addition, the invention also provides the emblic leafflower fruit and corn stigma compound beverage prepared by the preparation method.
Preferably, the phyllanthus emblica and corn stigma compound beverage comprises the following components in parts by weight: 20-25 parts of phyllanthus emblica juice concentrated solution, 20-25 parts of corn stigma-mulberry leaf concentrated solution, 15-25 parts of sweetening agent and 3-8 parts of auxiliary materials; wherein the sweetening agent is non-starch fructose, and the auxiliary material is a compound of pectin and carboxymethyl cellulose; wherein the weight ratio of pectin to carboxymethyl cellulose is as follows: pectin: carboxymethyl cellulose 2-5: 1 to 3.
Further preferably, the emblic leafflower fruit and corn stigma compound beverage comprises the following components in parts by weight: 20 parts of emblic leafflower fruit juice concentrated solution, 25 parts of corn stigma-mulberry leaf concentrated solution, 15 parts of sweetening agent and 5 parts of auxiliary material; wherein the weight ratio of pectin to carboxymethyl cellulose is as follows: pectin: carboxymethyl cellulose ═ 4: 1.
the phyllanthus emblica and corn stigma composite beverage is packaged in bottles or bags, and the mass of each bottle/bag is 10-100 g.
In addition, the non-starch fructose sweetening agent is added for seasoning, and the auxiliary materials such as pectin and carboxymethyl cellulose are added for mixing and blending, so that the defect of strong sour and astringent taste of the phyllanthus emblica fruit is overcome, the edible flavor and nutrient substances can be improved, and the phyllanthus emblica fruit is more suitable for daily eating.
Compared with the prior art, the invention has the beneficial effects that:
(1) the emblic leafflower fruit and corn stigma compound beverage prepared by the method has various health-care effects of reducing blood sugar, blood fat and blood pressure, and has obvious fruity flavor, obviously improved integral flavor, more suitability for daily eating and higher consumer acceptance degree compared with other products prepared by taking dried emblic leafflower fruits as raw materials and adopting the method.
(2) The method takes fresh phyllanthus emblica fruits as raw materials, adds a proper amount of water for juicing, and then adds water for decocting and extracting filter residues and fruit stones.
(3) The invention can well play a role in improving effective components of the emblic leafflower fruit, enhancing nutrition, keeping flavor and expanding the acceptance range of people, and provides the emblic leafflower fruit and corn stigma compound beverage with higher nutritive value. The method is controllable, stable and reliable.
Drawings
Fig. 1 is a process flow chart of preparing the emblic leafflower fruit and corn stigma compound beverage.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to the accompanying drawings and specific embodiments.
Example 1
In an embodiment of the present invention, a preparation flow process diagram is shown in fig. 1, and a preparation method of the emblic leafflower fruit and corn stigma composite beverage in the specific embodiment includes the following steps:
(1) separating pulp and kernel of fresh fructus Phyllanthi; juicing the pulp of the emblic leafflower fruit, wherein the mass ratio of the pulp of the emblic leafflower fruit to water is as follows: emblic leafflower fruit flesh: water 1:1, filtering to obtain filter residue and filtrate; adding water into the filter residue and the emblic leafflower fruit stone for extraction, wherein when the filter residue and the emblic leafflower fruit stone are extracted by adding water, the mass ratio of the filter residue to the fruit stone to the water is as follows: filtering residues and kernels: water 1:8, extracting for 1h to obtain an extracting solution; mixing the extractive solution and the filtrate to obtain fructus Phyllanthi juice;
(2) mixing corn silk and mulberry leaves, wherein the weight ratio of the corn silk to the mulberry leaves is as follows: corn silk: and (4) mulberry leaf 64: 18; adding water for extraction twice; in the first extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 10; during the second extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 6, combining the two extracting solutions to obtain a corn stigma-mulberry leaf extracting solution;
(3) respectively adding clarifying agents into the emblic leafflower fruit juice prepared in the step (1) and the corn stigma-mulberry leaf extracting solution prepared in the step (2), uniformly mixing, standing, and performing solid-liquid separation to obtain clarified emblic leafflower fruit juice and corn stigma-mulberry leaf extracting solution;
(4) respectively concentrating the clarified phyllanthus emblica juice liquid and the corn stigma-mulberry leaf extracting solution prepared in the step (3), and concentrating the clarified phyllanthus emblica juice by adopting microwave vacuum biological drying equipment; wherein the vacuum degree is-0.1 Kpa, the microwave power is 1.0KW, the concentration temperature is 60 ℃, and the concentration time is 1 h; carrying out reduced pressure concentration on the clear corn stigma-mulberry leaf extracting solution, wherein the vacuum degree is-0.06 to-0.04 Mpa, and the concentration time is 1.5h, so as to obtain an emblic leafflower fruit juice concentrated solution and a corn stigma-mulberry leaf concentrated solution;
(5) mixing the phyllanthus emblica juice concentrated solution and the corn stigma-mulberry leaf concentrated solution obtained in the step (4) with a sweetening agent and auxiliary materials in parts by weight: 25 parts of emblic leafflower fruit juice concentrated solution, 20 parts of corn stigma-mulberry leaf concentrated solution, 25 parts of non-starch fructose, 2 parts of pectin and 1 part of carboxymethyl cellulose, and mixing, homogenizing, sterilizing and preparing the emblic leafflower fruit and corn stigma composite beverage.
Example 2
In an embodiment of the present invention, a preparation flow process diagram is shown in fig. 1, and a preparation method of the emblic leafflower fruit and corn stigma composite beverage in the specific embodiment includes the following steps:
(1) separating pulp and kernel of fresh fructus Phyllanthi; juicing the pulp of the emblic leafflower fruit, wherein the mass ratio of the pulp of the emblic leafflower fruit to water is as follows: emblic leafflower fruit flesh: water 1: 2, filtering to obtain filter residue and filtrate; adding water into the filter residue and the emblic leafflower fruit stone for extraction, wherein when the filter residue and the emblic leafflower fruit stone are extracted by adding water, the mass ratio of the filter residue to the fruit stone to the water is as follows: filtering residues and kernels: water 1:10, extracting for 1.5 hours to obtain an extracting solution; mixing the extractive solution and the filtrate to obtain fructus Phyllanthi juice;
(2) mixing corn silk and mulberry leaves, wherein the weight ratio of the corn silk to the mulberry leaves is as follows: corn silk: 70 parts of mulberry leaves: 27; adding water for extraction twice; in the first extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 15; during the second extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1:10, mixing the two extracting solutions to obtain a corn stigma-mulberry leaf extracting solution;
(3) respectively adding clarifying agents into the emblic leafflower fruit juice prepared in the step (1) and the corn stigma-mulberry leaf extracting solution prepared in the step (2), uniformly mixing, standing, and performing solid-liquid separation to obtain clarified emblic leafflower fruit juice and corn stigma-mulberry leaf extracting solution;
(4) respectively concentrating the clarified phyllanthus emblica juice liquid and the corn stigma-mulberry leaf extracting solution prepared in the step (3), and concentrating the clarified phyllanthus emblica juice by adopting microwave vacuum biological drying equipment; wherein the vacuum degree is-0.08 Kpa, the microwave power is 1.3KW, the concentration temperature is 65 ℃, and the concentration time is 1.5 h; carrying out reduced pressure concentration on the clear corn stigma-mulberry leaf extracting solution, wherein the vacuum degree is-0.06 to-0.04 Mpa, and the concentration time is 2 hours, so as to obtain an emblic leafflower fruit juice concentrated solution and a corn stigma-mulberry leaf concentrated solution;
(5) mixing the phyllanthus emblica juice concentrated solution and the corn stigma-mulberry leaf concentrated solution obtained in the step (4) with a sweetening agent and auxiliary materials in parts by weight: 20 parts of emblic leafflower fruit juice concentrated solution, 25 parts of corn stigma-mulberry leaf concentrated solution, 15 parts of non-starch fructose, 4 parts of pectin and 1 part of carboxymethyl cellulose, and mixing, homogenizing, sterilizing and preparing the emblic leafflower fruit and corn stigma composite beverage.
Example 3
In an embodiment of the present invention, a preparation flow process diagram is shown in fig. 1, and a preparation method of the emblic leafflower fruit and corn stigma composite beverage in the specific embodiment includes the following steps:
(1) separating pulp and kernel of fructus Phyllanthi; juicing the pulp of the emblic leafflower fruit, wherein the mass ratio of the pulp of the emblic leafflower fruit to water is as follows: emblic leafflower fruit flesh: water 1: 3, filtering to obtain filter residue and filtrate; adding water into the filter residue and the emblic leafflower fruit stone for extraction, wherein when the filter residue and the emblic leafflower fruit stone are extracted by adding water, the mass ratio of the filter residue to the fruit stone to the water is as follows: filtering residues and kernels: water 1: 12, extracting for 2 hours to obtain an extracting solution; mixing the extractive solution and the filtrate to obtain fructus Phyllanthi juice;
(2) mixing corn silk and mulberry leaves, wherein the weight ratio of the corn silk to the mulberry leaves is as follows: corn silk: and (2) mulberry leaf, namely 82: 36; adding water for extraction twice; in the first extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 25; during the second extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 12, combining the two extracting solutions to obtain corn stigma-mulberry leaf extracting solution;
(3) respectively adding clarifying agents into the emblic leafflower fruit juice prepared in the step (1) and the corn stigma-mulberry leaf extracting solution prepared in the step (2), uniformly mixing, standing, and performing solid-liquid separation to obtain clarified emblic leafflower fruit juice and corn stigma-mulberry leaf extracting solution;
(4) respectively concentrating the clarified phyllanthus emblica juice liquid and the corn stigma-mulberry leaf extracting solution prepared in the step (3), and concentrating the clarified phyllanthus emblica juice by adopting microwave vacuum biological drying equipment; wherein the vacuum degree is-0.04 Kpa, the microwave power is 1.6KW, the concentration temperature is 70 ℃, and the concentration time is 2 h; carrying out reduced pressure concentration on the clear corn stigma-mulberry leaf extracting solution, wherein the vacuum degree is-0.06 to-0.04 Mpa, and the concentration time is 2.5h, so as to obtain an emblic leafflower fruit juice concentrated solution and a corn stigma-mulberry leaf concentrated solution;
(5) mixing the phyllanthus emblica juice concentrated solution and the corn stigma-mulberry leaf concentrated solution obtained in the step (4) with a sweetening agent and auxiliary materials in parts by weight: 25 parts of emblic leafflower fruit juice concentrated solution, 25 parts of corn stigma-mulberry leaf concentrated solution, 25 parts of non-starch fructose, 5 parts of pectin and 3 parts of carboxymethyl cellulose, and mixing, homogenizing, sterilizing and preparing the emblic leafflower fruit and corn stigma composite beverage.
Comparative example 1
The specific preparation method of the emblic leafflower fruit and corn stigma compound beverage in the comparative example comprises the following steps:
(1) weighing the same batch and weight of fresh phyllanthus emblica fruits as in example 1, cleaning, draining, cutting into two halves, spreading on a shelf, and placing in a hot air drying oven. And (3) drying at the temperature of 55-60 ℃ for 6-8 hours to obtain the dried phyllanthus emblica fruits.
(2) Adding water into dried emblic leafflower fruits for first extraction, wherein the mass ratio of the dried emblic leafflower fruits to the water is 1:10, and the extraction time is 1.5 h; adding water into the dried emblic leafflower fruits for secondary extraction, wherein the mass ratio of the dried emblic leafflower fruits to the water is 1:8, and the extraction time is 1.0h, so as to finally obtain the dried emblic leafflower fruit extracting solution.
(3) Mixing corn silk and mulberry leaves, wherein the weight ratio of the corn silk to the mulberry leaves is as follows: corn silk: and (4) mulberry leaf 64: 18; adding water for extraction twice; in the first extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 10; during the second extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 6, combining the two extracting solutions to obtain a corn stigma-mulberry leaf extracting solution;
(4) respectively adding a clarifying agent into the dried emblic leafflower fruit extracting solution prepared in the step (2) and the corn stigma-mulberry leaf extracting solution prepared in the step (3), uniformly mixing, standing, and performing solid-liquid separation to obtain clarified dried emblic leafflower fruit extracting solution and corn stigma-mulberry leaf extracting solution;
(5) and (4) respectively carrying out reduced pressure concentration on the clear dried emblic leafflower fruit extract and the corn stigma-mulberry leaf extract prepared in the step (4). Wherein the concentration vacuum degree of the extracting solution of the dried emblic leafflower fruit is-0.06 Mpa to-0.04 Mpa, and the concentration time is 1.0 h; the vacuum degree of the corn stigma-mulberry leaf extracting solution is reduced to-0.06 MPa to-0.04 MPa, and the concentration time is 1.5 h.
(6) Mixing the dried emblic leafflower fruit concentrated solution and the corn stigma-mulberry leaf concentrated solution obtained in the step (5) with a sweetening agent and auxiliary materials in parts by weight: 25 parts of dry emblic leafflower fruit concentrated solution, 20 parts of corn stigma-mulberry leaf concentrated solution, 25 parts of non-starch fructose, 2 parts of pectin and 1 part of carboxymethyl cellulose, and mixing, homogenizing, sterilizing and preparing the emblic leafflower fruit and corn stigma composite beverage.
Comparative example 2
The specific preparation method of the emblic leafflower fruit and corn stigma compound beverage in the comparative example comprises the following steps:
(1) weighing the same batch and weight of fresh phyllanthus emblica fruits as in example 2, cleaning, draining, cutting into two halves, spreading on a shelf, and placing in a hot air drying oven. And (3) drying at the temperature of 55-60 ℃ for 6-8 hours to obtain the dried phyllanthus emblica fruits.
(2) Adding water into dried emblic leafflower fruits for first extraction, wherein the mass ratio of the dried emblic leafflower fruits to the water is 1:10, and the extraction time is 1.5 h; adding water into the dried emblic leafflower fruits for secondary extraction, wherein the mass ratio of the dried emblic leafflower fruits to the water is 1:8, and the extraction time is 1.0h, so as to finally obtain the dried emblic leafflower fruit extracting solution.
(3) Mixing corn silk and mulberry leaves, wherein the weight ratio of the corn silk to the mulberry leaves is as follows: corn silk: 70 parts of mulberry leaves: 27; adding water for extraction twice; in the first extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 15; during the second extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1:10, mixing the two extracting solutions to obtain a corn stigma-mulberry leaf extracting solution;
(4) respectively adding a clarifying agent into the dried emblic leafflower fruit extracting solution prepared in the step (2) and the corn stigma-mulberry leaf extracting solution prepared in the step (3), uniformly mixing, standing, and performing solid-liquid separation to obtain clarified dried emblic leafflower fruit extracting solution and corn stigma-mulberry leaf extracting solution;
(5) and (4) respectively carrying out reduced pressure concentration on the clear dried emblic leafflower fruit extract and the corn stigma-mulberry leaf extract prepared in the step (4). Wherein the concentration vacuum degree of the extracting solution of the dried emblic leafflower fruit is-0.06 Mpa to-0.04 Mpa, and the concentration time is 1.0 h; the vacuum degree of the corn stigma-mulberry leaf extracting solution is reduced to-0.06 MPa to-0.04 MPa, and the concentration time is 2.0 h.
(6) Mixing the dried emblic leafflower fruit concentrated solution and the corn stigma-mulberry leaf concentrated solution obtained in the step (5) with a sweetening agent and auxiliary materials in parts by weight: 20 parts of dry emblic leafflower fruit concentrated solution, 25 parts of corn stigma-mulberry leaf concentrated solution, 15 parts of non-starch fructose, 4 parts of pectin and 1 part of carboxymethyl cellulose, and mixing, homogenizing, sterilizing and preparing the emblic leafflower fruit and corn stigma composite beverage.
Test example 1 comparison of polysaccharide content in concentrated solution of fresh Phyllanthus emblica fruit and concentrated solution of dried Phyllanthus emblica fruit
(1) Preparation of concentrated solution of fresh emblic leafflower fruit
Collecting 3 batches of fresh phyllanthus emblica fruits (fresh fruit I, fresh fruit II and fresh fruit III) with different production places.
A proper amount of fresh fruit I, fresh fruit II and fresh fruit III was respectively taken, and concentrated solutions of fresh emblic leafflower fruit were prepared according to the corresponding methods in example 1.
(2) Preparation of concentrated solution of dried emblic leafflower fruit
Taking the fresh fruit I with the same weight as the fresh fruit I in the step, cleaning, draining, cutting the fresh fruit I into halves, laying the cut fruits on a shelf, placing the cut fruits in a hot air drying box, and drying the cut fruits for 6 to 8 hours at the temperature of 55 to 60 ℃ to obtain the dried emblic leafflower fruit (dried fruit I). Adding water into the dry fruit I for primary extraction, wherein the mass ratio of the dry fruit I to the water is 1:10, and the extraction time is 1.5 h; adding water into the dry fruit I for secondary extraction, wherein the mass ratio of the dry fruit I to the water is 1:8, and the extraction time is 1.0h, so as to finally obtain an extracting solution of the dry fruit I of the emblic leafflower fruit; adding a clarifying agent, uniformly mixing, standing, and performing solid-liquid separation to obtain a clarified dried emblic leafflower fruit I extracting solution. And carrying out reduced pressure concentration on the extracting solution, wherein the concentration vacuum degree is-0.06 Mpa to-0.04 Mpa, and the concentration time is 1.0h, thus finally obtaining the concentrated solution of the dried emblic leafflower fruit I.
Preparing concentrated solution II and III from fructus Phyllanthi by the same method.
(3) Determination of polysaccharide content
The content of polysaccharide in the concentrated solution of the fresh emblic leafflower fruit and the concentrated solution of the dry emblic leafflower fruit is measured by adopting a phenol-sulfuric acid colorimetric method (reference document: Wangrui. research on polysaccharide of emblic leafflower fruit for reducing blood sugar and resisting oxidation activity in vitro [ J ] research and development of food, 2018,39(17):189-192,224.).
(4) Results and analysis
The results are shown in table 1:
TABLE 1 measurement results of polysaccharide content in concentrated phyllanthus emblica liquid
| Fresh fruit concentrated solution | Polysaccharide content (mg/ml) | Dried fruit concentrated solution | Polysaccharide content (mg/ml) |
| Fresh fruit I | 0.066 | Dried fruit I | 0.043 |
| Fresh fruit II | 0.070 | Dried fruit II | 0.048 |
| Fresh fruit III | 0.066 | Dried fruit III | 0.042 |
As can be seen from table 1, the polysaccharide content of each batch of the fresh emblic concentrated solution is greater than that of the corresponding batch of the dry fruit concentrated solution.
Test example 2 comparison of flavor of a Phyllanthus emblica and corn stigma composite beverage prepared from fresh Phyllanthus emblica and dried Phyllanthus emblica fruits, respectively
And (3) carrying out sensory evaluation test on the preference degrees of 60 consumers on the four samples by referring to GB/T12315-2008 sensory analysis methodology sorting method. The samples of sample numbers 311 and 904 are the emblic leafflower fruit and corn stigma compound beverages prepared by the preparation methods of example 1 and example 2 using fresh emblic leafflower fruit, respectively. The samples of sample No. 883 and sample No. 671 are emblic leafflower fruit and corn stigma composite beverages prepared by the preparation methods of comparative example 1 and comparative example 2 using dried emblic leafflower fruit, respectively.
The results are shown in tables 2 and 3, by statistical analysis:
TABLE 2 organoleptic evaluation test results of the Compound beverages
TABLE 3 multiple comparative analysis results of composite beverage sensory evaluation LSD
Of the four samples, the average consumer preference score and the average rank score for sample number 904 were all highest, indicating that the flavor of sample number 904 was the best of the four samples; the next is sample number 311. In addition, the P value is 6.1975E-23 < 0.05, which indicates that the four samples have significant difference. Therefore, LSD multiple comparisons are required, and the data shown in table 3 indicate that the significance P values of the sample number 311 and the three other samples are all less than 0.01, i.e. the sample number 311 and the three other samples have significance differences between each other; similarly, sample number 904 is significantly different from the other three samples in pairs. Thus, number 904 can be derived, i.e., the sample of example 2 is most popular with consumers, followed by the sample of example 1. Example 3 similar to examples 1 and 2, a concentrated juice of fresh emblic leafflower fruit is used, which is not repeated herein. That is, the concentrated juice of fresh emblic leafflower fruit is obviously different from the concentrated juice of dry emblic leafflower fruit for the consumers. Therefore, the extraction of fresh phyllanthus emblica fruits can obviously improve the overall flavor of the product and is more popular with consumers.
The tests prove that the extraction by using the fresh phyllanthus emblica fruits can not only improve the utilization rate of the fresh phyllanthus emblica fruits, but also effectively improve the extraction rate of phyllanthus emblica polysaccharide, and can improve the overall flavor of the product, so that the phyllanthus emblica polysaccharide is more popular with consumers.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. The preparation method of the phyllanthus emblica and corn stigma composite beverage is characterized by comprising the following steps of:
(1) separating pulp and kernel of fresh fructus Phyllanthi; juicing fructus Phyllanthi, and filtering to obtain filter residue and filtrate; extracting the filter residue and the emblic leafflower fruit kernel by adding water to obtain an extracting solution; mixing the extractive solution and the filtrate to obtain fructus Phyllanthi juice;
(2) mixing stigma Maydis and folium Mori, and extracting with water to obtain stigma Maydis-folium Mori extractive solution;
(3) respectively adding clarifying agents into the emblic leafflower fruit juice prepared in the step (1) and the corn stigma-mulberry leaf extracting solution prepared in the step (2), uniformly mixing, standing, and performing solid-liquid separation to obtain clarified emblic leafflower fruit juice and corn stigma-mulberry leaf extracting solution;
(4) respectively concentrating the clarified emblic leafflower fruit juice liquid and the corn stigma-mulberry leaf extracting solution prepared in the step (3) to obtain an emblic leafflower fruit juice concentrated solution and a corn stigma-mulberry leaf concentrated solution;
(5) and (4) mixing the concentrated phyllanthus emblica juice solution and the concentrated corn stigma-mulberry leaf solution obtained in the step (4) with a sweetening agent and auxiliary materials, homogenizing, packaging and sterilizing to prepare the phyllanthus emblica and corn stigma compound beverage.
2. The preparation method of the emblic leafflower fruit and corn stigma compound beverage according to claim 1, wherein in the step (1), when the emblic leafflower fruit is juiced, the mass ratio of the emblic leafflower fruit pulp to water is as follows: emblic leafflower fruit flesh: water 1: 1-3; when the filter residue and the emblic leafflower fruit kernel are extracted by adding water, the mass ratio of the filter residue, the fruit kernel and the water is as follows: filtering residues and kernels: water 1: 8-12, and the extraction time is 1-2 h.
3. The preparation method of the emblic leafflower fruit and corn stigma compound beverage according to claim 1, wherein in the step (2), the weight ratio of the corn stigma to the mulberry leaf is as follows: corn silk: and (3) mulberry leaf is 64-82: 18 to 36; the extraction times are two; in the first extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 10-25; during the second extraction, the mass ratio of the corn stigma to the mulberry leaves to the water is as follows: corn silk-mulberry leaf: water 1: 6 to 12.
4. The preparation method of the emblic leafflower fruit and corn stigma compound beverage according to claim 1, wherein in the step (3), the clarifying agent is a compound of bentonite, sodium alginate, chitosan, xanthan gum and pectin.
5. The preparation method of the emblic leafflower fruit and corn stigma compound beverage according to claim 1, wherein in the step (4), the clarified emblic leafflower fruit juice is concentrated by using a microwave vacuum biological drying device; wherein the vacuum degree is-0.1 to-0.04 Kpa, the microwave power is 1.0 to 1.6KW, the concentration temperature is 60 to 70 ℃, and the concentration time is 1 to 2 hours.
6. The preparation method of the emblic leafflower fruit and corn stigma compound beverage according to claim 1, wherein in the step (4), the clarified corn stigma-mulberry leaf extracting solution is concentrated under reduced pressure, the vacuum degree is-0.06-0.04 MPa, and the concentration time is 1.5-2.5 h.
7. The preparation method of the emblic leafflower fruit and corn stigma compound beverage according to claim 1, wherein in the step (5), a pasteurization method is adopted, wherein the pasteurization temperature is 60-80 ℃, and the pasteurization time is 20-60 min.
8. The emblic leafflower fruit and corn stigma compound beverage prepared by the preparation method of any one of claims 1 to 7.
9. The emblic leafflower fruit and corn stigma compound beverage as claimed in claim 8, is characterized by comprising the following components in parts by weight: 20-25 parts of phyllanthus emblica juice concentrated solution, 20-25 parts of corn stigma-mulberry leaf concentrated solution, 15-25 parts of sweetening agent and 3-8 parts of auxiliary materials; the sweetening agent is non-starch fructose, and the auxiliary material is a compound of pectin and carboxymethyl cellulose; wherein the weight ratio of pectin to carboxymethyl cellulose is as follows: pectin: carboxymethyl cellulose 2-5: 1 to 3.
10. The emblic leafflower fruit and corn stigma compound beverage as claimed in claim 9, is characterized by comprising the following components in parts by weight: 20 parts of emblic leafflower fruit juice concentrated solution, 25 parts of corn stigma-mulberry leaf concentrated solution, 15 parts of sweetening agent and 5 parts of auxiliary material; wherein the weight ratio of pectin to carboxymethyl cellulose is as follows: pectin: carboxymethyl cellulose ═ 4: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011185143.6A CN112314818A (en) | 2020-10-29 | 2020-10-29 | Preparation method of phyllanthus emblica and corn stigma compound beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011185143.6A CN112314818A (en) | 2020-10-29 | 2020-10-29 | Preparation method of phyllanthus emblica and corn stigma compound beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112314818A true CN112314818A (en) | 2021-02-05 |
Family
ID=74296071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011185143.6A Pending CN112314818A (en) | 2020-10-29 | 2020-10-29 | Preparation method of phyllanthus emblica and corn stigma compound beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112314818A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859399A (en) * | 2014-03-04 | 2014-06-18 | 浙江大学苏州工业技术研究院 | Corn stigma nutrition and health food and preparation method thereof |
| CN104621655A (en) * | 2014-10-31 | 2015-05-20 | 中国林业科学研究院资源昆虫研究所 | Method for freshly squeezing phyllanthus emblica juice |
| CN104687177A (en) * | 2015-02-28 | 2015-06-10 | 广西瑞启康饮料有限公司 | Sugar-free emblic juice beverage and production method thereof |
| CN105267755A (en) * | 2015-11-19 | 2016-01-27 | 刘庆华 | Blood-glucose-reducing oral liquid |
| CN107594505A (en) * | 2017-09-18 | 2018-01-19 | 漳州开发区中欧食品产业发展中心 | A kind of broken wall Yugan Powder and preparation method thereof |
| CN108936120A (en) * | 2018-07-27 | 2018-12-07 | 凉山州晟森生物科技有限公司 | Sugar-free beverage of Phyllanthus emblica and preparation method thereof |
| CN110012960A (en) * | 2019-04-18 | 2019-07-16 | 厦门鑫锐晟咨询管理有限公司 | A kind of emblic processing technology |
| CN110250376A (en) * | 2019-07-29 | 2019-09-20 | 凉山州晟森生物科技有限公司 | Low sugar beverage of Phyllanthus emblica and preparation method thereof |
-
2020
- 2020-10-29 CN CN202011185143.6A patent/CN112314818A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859399A (en) * | 2014-03-04 | 2014-06-18 | 浙江大学苏州工业技术研究院 | Corn stigma nutrition and health food and preparation method thereof |
| CN104621655A (en) * | 2014-10-31 | 2015-05-20 | 中国林业科学研究院资源昆虫研究所 | Method for freshly squeezing phyllanthus emblica juice |
| CN104687177A (en) * | 2015-02-28 | 2015-06-10 | 广西瑞启康饮料有限公司 | Sugar-free emblic juice beverage and production method thereof |
| CN105267755A (en) * | 2015-11-19 | 2016-01-27 | 刘庆华 | Blood-glucose-reducing oral liquid |
| CN107594505A (en) * | 2017-09-18 | 2018-01-19 | 漳州开发区中欧食品产业发展中心 | A kind of broken wall Yugan Powder and preparation method thereof |
| CN108936120A (en) * | 2018-07-27 | 2018-12-07 | 凉山州晟森生物科技有限公司 | Sugar-free beverage of Phyllanthus emblica and preparation method thereof |
| CN110012960A (en) * | 2019-04-18 | 2019-07-16 | 厦门鑫锐晟咨询管理有限公司 | A kind of emblic processing technology |
| CN110250376A (en) * | 2019-07-29 | 2019-09-20 | 凉山州晟森生物科技有限公司 | Low sugar beverage of Phyllanthus emblica and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《健康大讲堂》编委会主编: "《健康文库 简单速效小偏方》", 31 October 2015, 黑龙江科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104287013B (en) | A kind of reducing blood lipid function of blood sugar reduction sexual health vinegar beverage and production technology thereof | |
| CN106520452A (en) | Health-maintaining alcoholic drink mixed with fruit juice containing momordica grosvenori swingle and roxburgh rose and preparation method of health-maintaining alcoholic drink mixed with fruit juice | |
| CN104543860A (en) | Production method and application of concentrated black jerusalem artichoke juice | |
| CN106261506A (en) | A kind of manufacture method of Fructus Cucurbitae moschatae side cake | |
| CN110089600B (en) | A tea prepared from radix Puerariae and folium Nelumbinis and its preparation method | |
| CN111328898A (en) | Genistis sinica flower substitutional tea and preparation method thereof | |
| CN102021104B (en) | Papaya wine having health-care function on damp-heat physique and preparation method thereof | |
| CN107223822B (en) | Functional health-care beverage for nourishing yin, moistening lung and resisting fatigue and preparation method thereof | |
| CN106261409A (en) | The manufacture method of Radix Tinosporae Fructus Crataegi lactic acid beverage | |
| CN111466470A (en) | Weight-losing coffee and preparation method thereof | |
| CN107475034B (en) | Preparation method of storage-resistant composite fruit wine | |
| CN108741046B (en) | Tamarind crystal beer cake and preparation method thereof | |
| CN110959733A (en) | Syrup and preparation method thereof | |
| CN112314818A (en) | Preparation method of phyllanthus emblica and corn stigma compound beverage | |
| CN103340411B (en) | Lung moistening oil tea camellia honey | |
| CN105831195A (en) | Ramie-leaf pastry | |
| CN108208082B (en) | Special pectin oligosaccharide for bread, preparation method thereof and bread suitable for diabetics | |
| CN105614838A (en) | Healthcare bean vermicelli | |
| CN111513163A (en) | Clear reed rhizome tea for conditioning damp-heat constitution and preparation method thereof | |
| CN110495542A (en) | A kind of cactus solid beverage and preparation method | |
| KR102264978B1 (en) | Method for producing pear puree showing the effect of improving dysuria | |
| CN110810880B (en) | Passion fruit, rose and sea buckthorn pastry and preparation method thereof | |
| CN107183450A (en) | A kind of preparation method of persimmon leaf health care beverage | |
| CN106754091B (en) | Longevity vegetable eight diagrams health preserving wine and preparation method thereof | |
| CN114886097A (en) | Fruit powder containing traditional Chinese medicine extract and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210205 |
|
| RJ01 | Rejection of invention patent application after publication |